Luscious Blueberry Pancakes

Luscious Blueberry Pancakes

  • 2 punnets of Driscoll's blueberries (125 g)
  • 130 g wheat flour
  • 50 g sugar
  • 60 g Ricotta
  • 2 large eggs, separated
  • 120 ml milk
  • 2 teaspoons lemon zest
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

20 min | 4 servings | breakfast | spring | summer | breakfast

Blueberry
Blueberry pancakes recipe
Blueberry

Sweet enough to eat without syrup and fluffy enough to melt in your mouth, these blueberry pancakes are a real treat.

Directions

  • Preheat oven to 120°C
  • Mix the flour, sugar, baking powder and salt in a bowl
  • Put the Ricotta, egg yolks, milk, lemon zest and vanilla in another bowl
  • Pour the flour mixture into the egg mixture and combine together
  • Beat the egg whites with a mixer until soft peaks form
  • Gently fold the beaten egg whites into the pancake mixture
  • Heat a heavy bottomed pan over a medium heat
  • Add approx. 60 grams of batter to the pan
  • Carefully place 10 blueberries on each pancake and cook for 3 minutes
  • Flip the pancake and cook the other side for 2 - 3 minutes until fluffy and golden brown
  • Keep the pancakes warm in the oven
  • Garnish with additional blueberries and eat them all up!
Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.